andrewdell19

Recipes 

7lbs Sorghum Extract (I can only imagine how it would taste with malted millet and buckwheat)
2 lbs Molasses
1 oz Nugget (boil 60 mins)
1 oz Fuggle (boil 10 mins)
8 oz espresso (seep when water hits 150 degrees and leave in until 15 mins into the boil)
Yeast Danstar
1 lb dark roasted Buckwheat (crushed and roasted 30 mins in toaster oven 450 degrees- seep 20 mins prior to boil and 10 mins into the boil). I find that using the buckwheat definately gives the beer more head retention.

i also find that you can roast buckwheat and get a very good carmel/nutty flavor out of the seep. Buckwheat has definately added another dimension when using Sorghum Malt.

The stout definately gets very very very good after aging for about 4 months in the bottle.

BBBF

Recipes 

I took advantage of the 3 day weekend and malted 5 lbs of buckwheat. It's kilning in the dehydrator right now. I'm trying to decide if I should try making mbege or just a 100% buckwheat beer.

Lcasanova

Recipes 

I vote 100% buckwheat, I still don't know how I feel about bananas in beer. That's awesome that you malted that much...how large of a batch do you think you could make with that?

__________________
Lucky 13 Brewing Company
Est. 2009

BBBF

Recipes 

Depending on the recipe, I should get 2-2.5 gallons.

jim5827

Recipes 

I heard that buckwheat only converts its starches at higher temperatures, so i was just wondering if anyone knows if you have to de-hull the grain after germination so that harsh tannins are not released into the mash when you bring its temperature higher than 165F?

BBBF

Recipes 

I'll have to see a source before I believe that.

jim5827

Recipes 

Either will sprout. I have had better success though with raw buckwheat that has only had the outer shell removed. If you use the raw buckwheat, i recomend to steep it for 1 hour, then let it sit in a cool dark place for the next couple of days, rinsing the grain to resomve the starchy goo 2-3 times a day. Within a couple of days the little rootlet that comes out of the grain should be somewhere around twice as long as the grain itself. Then, after drying you should have a well modified base malt, or you can roast it for alternative malt characteristics. Soaking time for buckwheat with the shell removed is less than with it still on, due to the rapid absorbtion of water that occurs when there is no shell to penetrate. I suspect that i have been contracting tannins by using bukwheat with the shells, so i would recomend staying away from them, unless you have an efficient method for removing the shells.

Strave19

Recipes 

Optimum steeping time for germination is 7-13hr for buckwheat. Hull-on, I believe...

With hulled buckwheat, optimized mash is 15min @ 35C, 15min @ 45C, 40min @ 65C, 30min @ 72C and 10min @ 78C . Grist/liquor ratio of 1:4

In the real world, I'd do 20min @ 40 and 60min@ 65 w/ a mashout at 72 or something.

Hopefully this helps someone, doesnt discuss tannins from what I read (skimmed)... so that might be a separate battle...

This info is by Wijngaard and Arendt, published in Journal of the Institute of Brewing, 2006 vol 112 No.1


I might have to make an all buckwheat pale and see what happens ...so much to brew, so little time...

jim5827

Recipes 

Thanks for the info. Do you know the optimal steeping times for germinating hulled buckwheat, that is raw buckwheat with only the outer shell removed.

Strave19

Recipes 

I'm not sure... I just included any relevant info that I could find while skimming that article. I was actually looking at the article for an unrelated purpose and it got me thinking, so I searched the forum and found that people are experimenting with buckwheat. Wish I could help more--maybe I'll do another search tomorrow if I have time.